Gluten Free Maple Sweet Potato Cheesecake with Gingerbread Bottom and Sour Cream Marshmallow Topping

Gluten Free Maple Sweet Potato Cheesecake with Gingerbread Bottom and Sour Cream Marshmallow Topping
For $3.2 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 959 calories, 15g of protein, and 46g of fat each. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. If you have cinnamon, tapioca flour, xanthan gum, and a few other ingredients on hand, you can make it. It is perfect for Christmas.

Instructions

1
Take a whisk and combine the flours, starches, baking soda, xanthan gum, salt, and spices all together in a medium bowl.
Ingredients you will need
Xanthan GumXanthan Gum
SpicesSpices
SaltSalt
Equipment you will use
WhiskWhisk
BowlBowl
2
Place the butter and the sugar in a mixing bowl of a stand mixer fitted with a paddle attachment and cream the two together until the butter mixture is fluffy, about a minute or two on medium speed.
Ingredients you will need
ButterButter
CreamCream
SugarSugar
Equipment you will use
Mixing BowlMixing Bowl
Stand MixerStand Mixer
DifficultyExpert
Ready In1 h, 30 m.
Servings8
Health Score8
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